Sabzi Polo ba Mahi (Persian Herb Rice with Fish)

🧂 Ingredients

• 3 cups Basmati rice(Long-grain Basmati rice is preferred for its aroma and texture. Rinse thoroughly until water runs clear.)
• 3 cups Mixed fresh herbs(Finely chopped. A traditional mix includes dill, cilantro, parsley, and chives. Fenugreek leaves (dried or fresh) can add a unique aroma, but use sparingly.)
• 800 g White fish fillets(Firm white fish like sea bass, snapper, or cod. Cut into serving-sized portions.)
• 1/2 g Saffron threads(High-quality saffron threads. Steep in 1/4 cup of hot (not boiling) water for at least 15 minutes to bloom.)
• 60 g Unsalted butter(Divided. Some for the fish, some for the rice.)
• 4-6 tablespoons Vegetable oil or other neutral oil(For frying the fish.)
• to taste Salt
• to taste Black pepper
• 1 teaspoon Turmeric powder(For seasoning the fish.)
• 1/2 cup All-purpose flour(For dredging the fish.)

👨‍🍳 Instructions

1. 1

   Prepare the rice: Rinse the Basmati rice under cold running water until the water runs clear. Soak the rice in warm water with a tablespoon of salt for at least 30 minutes. Drain well.

   ⏱️ 35 minutes (including soaking)
2. 2

   Par-boil the rice: Bring a large pot of salted water to a rolling boil (about 8-10 cups of water). Add the drained rice and cook for 5-7 minutes, or until the grains are slightly softened but still have a bite (al dente). Drain the rice thoroughly in a fine-mesh sieve.

   ⏱️ 10 minutes
3. 3

   Mix rice and herbs: In the same pot (cleaned), combine the par-boiled rice with the finely chopped fresh herbs. Gently toss to distribute the herbs evenly. Set aside.

   ⏱️ 5 minutes
4. 4

   Prepare the fish: Pat the fish fillets dry with paper towels. Season both sides generously with salt, black pepper, and turmeric powder. Dredge each fillet lightly in all-purpose flour, shaking off any excess.

   ⏱️ 10 minutes
5. 5

   Fry the fish: Heat 4-6 tablespoons of vegetable oil in a large non-stick skillet over medium-high heat (around 190°C / 375°F). Once the oil is shimmering, carefully place the floured fish fillets into the hot oil. Fry for 3-5 minutes per side, until golden brown and cooked through. Avoid overcrowding the pan; fry in batches if necessary. Transfer the fried fish to a plate lined with paper towels to drain excess oil. Melt 30g of butter in a small pan and lightly brush over the fish.

   ⏱️ 15 minutes
6. 6

   Steam the rice (Tahdig): In the pot used for the rice, melt 30g of butter over medium heat. You can optionally create a tahdig layer by lining the bottom of the pot with potato slices, lavash bread, or a thick layer of the herb-rice mixture. Pour the herb-rice mixture over the tahdig layer (or directly into the pot if not making tahdig). Create several steam vents in the rice by poking holes with a wooden spoon handle. Wrap the lid tightly with a clean kitchen towel to absorb condensation and place it securely on the pot. Reduce heat to low and steam for 45-60 minutes, or until the rice is fully cooked and fluffy, and a golden crust has formed at the bottom (if making tahdig).

   ⏱️ 1 hour
7. 7

   Prepare saffron drizzle: Gently stir the bloomed saffron liquid. You can add a tablespoon of melted butter to this liquid for extra richness.

   ⏱️ 2 minutes
8. 8

   Serve: Fluff the herb rice gently with a fork. Spoon the Sabzi Polo onto a serving platter. Arrange the fried fish alongside the rice. Drizzle the saffron-infused liquid over the rice and fish just before serving.

   ⏱️ 5 minutes

💡 Pro Tips

• ✓Sabzi Polo ba Mahi is traditionally prepared for Nowruz (Persian New Year) to symbolize spring and renewal.
• ✓The herb mixture is key: experiment with proportions, but dill, cilantro, parsley, and chives are standard. Fenugreek adds a distinct aroma, use sparingly.
• ✓For an extra crispy tahdig (the coveted rice crust), ensure the heat is low and consistent during steaming. Some prefer to add a layer of yogurt and egg yolk to the bottom for a richer tahdig.
• ✓Ensure the fish is completely dry before flouring and frying for a crispier exterior.

🔄 Variations

• Smoked fish can be served alongside or instead of fried fish for a different flavor profile.
• Add a pinch of barberries (zereshk) to the rice during the last 10 minutes of steaming for a tart counterpoint.
• For a vegetarian option, omit the fish and serve the Sabzi Polo with other Persian side dishes like kuku sabzi (herb frittata).

🥗 Nutrition

Per serving